Mashed potatoes
An excellent addition to meat, for example, as a variation on classic potatoes. Czech-style mashed potatoes are intentionally chunky, not whipped silky like classic purée. The hallmark is slowly browned onion folded into the mash, sometimes enriched with bacon cracklings in pub versions. Adding celeriac brings earthy aroma, a hint of sweetness, and extra nutrition.
Ingredients:
- 750 g / 1,6 lb / 5,4 cup peeled and choped potatoes
- 1 choped onion
- 1/2 sliced celery
- 1 tbsp butter
- 1 tbsp cooking oil
- Cooking cream according to needs
- Salt
- Chive or spring onion
Recipe steps:
- Boil the peeled potatoes in salted water.
- Cut the onion into small pieces, cleaned celery into small fries.
- Melt the butter with the oil.
- Roast the onion and celery together until crisp and golden.
- Scour the boiled potatoes and mash them.
- Just stir the fried onions and celery into the potatoes.
- Finally, stir in the chives, or spring onions and cream as needed.
Ingredient choices:
- Potatoes: for a creamy yet rustic texture choose an all-purpose potato similar to European type B, for a fluffier, softer result use a more starchy variety.
- Onion and celeriac: dice small and brown gently until golden and crisp.
- Fats: a mix of butter and oil gives flavor and protects against scorching.
- Cream: add warmed cream by the spoon until you reach your preferred consistency.
- Herbs: finish with chives or spring onion for freshness.
Technique and texture:
- Boil potatoes in well-salted water, drain thoroughly, then return to the hot pot for a few seconds to steam off excess moisture.
- Use a potato masher, not a blender, to avoid a gluey texture.
- Adjust consistency with warm cream or a splash of starchy cooking water.
- For contrast, roast part of the celeriac in the oven and fold in at the end.
Regional relatives and inspirations:
- With cabbage: fold in briefly sautéed white cabbage for a nod to Irish colcannon.
- Belgian-style stoemp: mashed potatoes mixed with root vegetables and onions.
- With bacon or cracklings: ideal with roasts and pan sauces.
- Herb-forward: chives, parsley, dill, or a handful of arugula for a peppery lift.
Alternative ingredients and flavor boosts:
- Garlic butter, brown butter, a teaspoon of Dijon, or a pinch of nutmeg.
- Crunch: toasted sunflower or pumpkin seeds, or chopped nuts.
- Lighter take: swap some cream for milk or stock.
- Dairy-free: use olive oil and a splash of stock, finish with lemon zest.
Serving and pairing:
- Excellent with roast meats, meatloaf, creamy gravies, or simply topped with a fried egg.
- A side of coleslaw or pickles cuts through richness and balances the sweetness of the onions.
Storage and reheating:
- Keeps 2 days refrigerated.
- Reheat gently with a little milk, cream, or stock to restore the soft, spoonable texture.
